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\ American Manual^ 



ON THE 



JUICES AKD SYEUPS OP FKUITS, VEGETABLES, 
OIDEK, MILK, BUTTEE, ETC., 

BY THE 



\ American Frnit-Presemiig Powfters Association 

' OF NEW YORK CITY. 




E^j^S>.SC 



Next) fork: 

1868. 





"-^M^^^; 



Agathypian Press, 60 Duane Street, New York. 



j^^O^' ^ A NEW 

American Manual 



ON THB 



JUIOES AND SYEUPS OF FEUITS, VEG.ETAELES, OIDEE, 
MILE, BUTTEE, ETO., 

BY THB 

■ American Frnit-Preserw Poi iers Association 

OF NEW YORK CITY. 



^^ 



^a^il* 



1868. 






Entered nccording to Act of Congress, in the year 1S63, by L. P. Wokeam., 

in the Clerk's Ofr.cc of the District Court of the United States 

for the Southern District of New York. 



AoATiiYNiAN PRras, 
60 DuANK Street, N. T. 



AMERICAN 
FEUIT-PRESERVING POWDERS. 

Patented in United States, March, 1864, and August, 1867. ' 
BY L. H. SPEAR. 

[^Also, Title copyrighted and Presermng Powders patented in Eng- 
land, France, Belgium, South America, etc.] 



These powders are perfect antiseptics, and will effectually pre- 
vent fermentation and decay in all kinds of Fruits, Juices of 
Fruits, Vegetables, Tomatoes, Jellies, Si/ru^ys, Cider, Milk, Cream, 
Butter, etc., etc., and preserve them in as good and healthful con- 
dition a3 the best "canned" fruits, without the trouble and ex- 
pense of hermetically sealing or air-tighting the jars or cans, and 
with or without the use of sugar. 

They are at least 50 per cent, cheaper than any other known 
method for preserving Fruits, Vegetables, etc. 

They are compounded and prepared in six separate packages for' 
the various kinds of Frait, Vegetables, Butter, etc., according to 
their particular flavor, color, etc., and are sold at the uniform 
price of r)Oc. per package, with discount to the trade according to 
the quantity ordered. 

All orders and communications must be addressed to 

L. P. WORRALL, General Agent, 

No. 1G5 Chambers Street, 

New York City. 



REMAEKS AND DESCRIPTION. 



The subject of preserving Fruits, Vegetables, Butter, &c., for 
use during winter, for sea voyages, &c., is one tliat should interest 
ever}' civilized being, not only as articles of luxury, but as mate- 
rial aids to health. 

Nature has kindly provided us with a bountiful supply of these 
various and delicious delicacies, but has confined or limited them 
to a brief season, therefore various methods have been devised for 
their preservation for winter use. 

Of these various methods we do not propose to speak, nor of 
their merits, feeling that they are already sufficiently well known, 
and that they have admirers and patrons in proportion as they have 
been successful. 

1 he great aim in preserving these articles for winter use is to re- 
tain to the fullest extent their natural flavor, color, and condition, 
and to do so at the least possible cost of time, trouble, and expense. 

Therefore, and from this fact, each and all of these various me- 
thods have failed to merit universal adoption, and have left room 
and abundant need for a cheaper, more simple and reliable, and 
better method — that of the American Fruit-Preserving Powders, 
combining, as they do in an eminent degree, all these essential re- 
quirements. 

These powders are warranted perfectly effectual and healthful 
antiseptics. They are separately and carefully compounded and 



6 MANUAL ON THE 

prepared in six clifFerent numbers, in accordance with, and in full 
adaptation to llie different flavor, color, &c., of the various fruits, 
&c., for which they are separately and explicitly directed to bo 
used. 
They are prepared in the following order : 

No. 1. Strawberries, Raspberries, Blackberries, Whortleberries or 
Huckleberries, Elderberries, Grapes, Currants, and their Juices 
and Syrups. 

No. 2. Gooseberries, Cranberries, Rhubarb, Tomatoes, Oranges, 
Lemons, and their Juices and Syrups. 

No. 3. Cherries, Plums, Gages, Peaches, Apricots, Nectarines, 
Maple Syrup, Simple Syrup, and their Juices and Syrups. 

No. 4. Pears, Quinces, Pine-apples, Crab Apples, Apples, and their 
Juices, Syrups, also Cider. 

No. 5 Vegetables, such as Green Com, Green Beans and Peas, 

Asparagus. 

No. G. Milk, Cream, Butter and Lard. 

Each package is labelled, naming the kind of fruit, &c., it is 
intended for, and lull and explicit directions for using accompany 
each package. 

Fruits, &c., preserved by these powders are as good as the best 
*' canned " fruits, v/hile their use entirely obviates the trouble and 
necessity of sealing or air-tighting, and admits of keeping the 
fruits, &G., in largo vessels, and of using therefrom as w.mted from 
time to time, without any danger of fermentation being occasioned 
by the exposure. 

Aside from the saving of trouble, and the great convenience and 
advantages thus gained, it also gives a saving of over fifty ('>0, per 
cent, in the cost of jars and vessels, from the fact that common 
wide-mouth glass jars are at least 50 per cent, cheaper than patent 
air-tight jars of the same size. And again, one gallon i^Vdss qyccie 
jars cost but a trifle more than quart air-tight jars, and will hold 
fourfold more fruit ; and again, still cheaper, gO(Kl hard-burned 
earthen or stoneware jars, say one or two gallons, can be used in 
this method, and being so much more durable, they are cheaper 



TJiKHKliVAriON Oi^' FKIJITS. i 

than glass, and in connection with these antiseptic powders are 
equally reliable, and enable all to preserve fruits, &c., at one fourth 
Ihe cost of preserving them in the patent air-tight jars. 

As we have already said, there is no need whatever for air- 
lighting the jars, from the fact that the fruits, &c., are perfectly and 
effectually guarded against fermentation by these preserving pow- 
ders. But to those who wish to make assurance doubly sure, or 
who have no suitable place for keeping preserved fruit, we would 
say they can if they think proper, (and at much less cost than by 
patent jars,) cork and seal the jar air-tight, and thereby, in some 
cases perhaps, render the fruit doubly secure. 

Savings of ISugar. 

These powders do not possess any sweetening property, nor do 
they neutralize the acid of fruit. In the use of sugar, just enough 
(and no more) should be used to render the fruit suited to your 
taste. Too much sugar destroys the natural flavor of all fruit, 
while from two to five ounces to the pound of fruit improves, and ia 
really needful to render cooked fruits palatable. 

By these powders fruits may be preserved in their own juice, or 
with water added, without any sugar, but it is rarely desirable or 
advisable to do so, as sugar would have to be added to the fruit 
when used. Therefore, it is better to add it at the time of pre- 
eei-ving. 



MANUAL ON THE 



REMAEKS UPON PRESERVING FRUITS. 



Quality of Fruit. 

In selecting fruit for preserving it is important that it be well 
grown and well ripened, entirely sound, and fresh picked, as it 
then contains more and richer flavor and juice for preserving. 

Half-green, imperfect, or part-decayed specimens, should be 
rejected (this is indispensable), as they impai-t foreign and unplea- 
sant taste. 

Quantity of Sugar Required. 

Although by these Preserving Powders fruits can be preserved 
without using any sugar, as we have already stated, it is rarely de- 
sirable or advisable to do so, but enough sugar should be used at 
the lime of preserving to render them palatable as cooked fruit. 
About four ounces of white sugar to each pound of fruit is enough, 
and the quantity we in most fruits direct to be used. Yet, this 
may be varied by using two to five ounces — any quantity to suit 
the taste. 

The juices of all small fruits furnish enough syrup with the sugar 
to fill the interstices and cover the fruit; but larger and dryer fruits 
generally require the addition of a portion of syrup, made by 
boiling a pound or two of sugar in a quart of water, or better 
still, expressing the juice from extra fruit, and combining it with 
preserved fruit, with so much sugar as may suit the taste. This 
should always be done where fruit is abundant, as water detracts 
irom the flavor of the fruit. 



PRESEEVATION OF FEUTTS. 



Heating the Fruit. 

The time required for cooking fruits varies according to the kind 
•f fruit. Small, juicy fruits will bear but little, and should be 
iooked slowly until scalded through, then immediately moved into 
ars, leaving the syrup to boil for 5 to 10 minutes, and then pour 
>ver them, filling the jar full. 

Peaches, Quinces, Pineapples, &c., all the firmer and dryer 
ruits, will bear more cooking and may be boiled at pleasure, but 
lot less than 5 to 10 minutes. 

Some kinds of fruits may be kept without any cooking, by boil- 
Qg syrup or juice of the same kind of fruit and poured boiling hot 
•ver them, according to directions on another page. Fruits can 
hus be preserved only by the use of the powders, and such fruit 
etain all their natural flavor and richness unimpaired. Full di- 
ections will be found in these pages. 

Preserving Kettles. 

Kettles lined with porcelain are decidedly the best for preserving 
ruits, and especially for very acid fniits, which are liable to cor- 
■ode metallic vessels. 

Old or mucb-used tin kettles or vessels should never be used. 
^ov should iron spoons be used in fruits, unless they be gal- 
?^anized. 

Jar§ or Cans. 

Glass jars, being transparent, better display the fruit, and, 
;herefore, are desirable, but stoneware jars are equally good, (ex- 
cept for displaying the fruit,) and are very much more durable and 
3heaper. Good hard-burned and well-glazed earthenware is also 
jood and durable, and still cheaper, but should always be hard- 
3urned, and of a good quality. In connection with these Pre- 
serving Powders, the jars may be of any size to suit your own 
convenience, and there is no possible need for expensive patent 
air-tight jars. 

Tin cans, although passibly good when new, and of a good 



10 MANUAL ON THE 

quality of tin, are not advisable to be used the second time, and, 
therefore, are too expensive, and we earnestly discoui'age tkeir use. 

Filling^ Jars. 

In using glass jars be careful to anneal or temper them with 
warm water before filling with boiling hot fruit, or you will be 
very likely to crack many of them. 

Fruit should be put into jars while boiling hot, and juice enough 
poured over them to fill all the interstices and entirely cover the 
fruit, filling the jar full; let set until cool, then treat as we direct 
below. 

Canned or preserved fruits, &c. , should be stored in as dry and 
cool a place as possible, and if in glass jars, keep them in a dai'k 
place, to protect their color. 

Corking^ or Sealing^ tfie Jars. 

Effectually excluding the air has long been the great^ desideratum 
in preserving fruits, &c., and upon it alone depends the only hope 
for success in the air-tight method. We will not enumerate the 
various patent and other devices that have been produced for this 
purpose. They all possess more or less merit, but all alike add 
an unnecessary expense, and confine us to the use of small and 
expensive jars. Sealing wax, made by melting and mixing toge- 
ther rosin and tallow, or rosin and bees' wax, has long been used 
for scaling the cans upon fall preserves, but is objectionable on ac- 
count of its unpleasant flavor and gummy nature. In using it 
you should never permit it to come in contact with the fruit. 

Although fruits, &c., preserved by these powders are effectually 
preserved and protected from fermentation and decay, if kept 
fully exposed to the air, as in an open vessel,they are liable (espe- 
cially in damp weather) to form a mould upon the surftice. In 
most cases, however, if the fruit is properly preserved, this mould 
will form into a compact skin, which can be easily removed, and 
do33 bat little, if any, harm to the fruit ; yet we prefer to guard 
against it, and for that purpose have prepared an odorless and 
tasteless wax, (called The American Fruit-Preserving Wax,) which 



PRESERVATION OF FRUITS. 11 

we oflFer for sale through all our agents. Its first cost is trifling; 
it can be used again and again for years ; it imparts neither tasto 
nor smell to the fruit, &c. ; it is easily removed from off the 
fruit, and it effectually prevents the formation of mould, and also 
the evaporation of the fruit syrup or juice ; it is not only the 
cheapest, but the best and only desirable fruit wax in the market. 

I>irection§ for Usingr it. 

It is not only economy but desirable that the jar should be 
within one half to one inch of full of fruit and syrup — the syrup 
should cover the fruit — let set until the fruit cools, then wet a 
piece of writing-paper with the preserving liquid, or with brandy 
or alcohol, and place it upon the surface, then pour one fourth to 
©ne half inch of melted American Fruit Wax over it ; also dip a 
piece of paper in the wax and tie over the mouth of the jar to keep 
out dust and insects ; let set until the wax gets cold and hard, then 
store the jars or cans away in a dry cool place. 

To remove the wax from off the fruit, run a warm knife-blado 
around the edge, and pass the end under the paper, and lift 
paper and wax both together. The wax is easily removed from 
pe paper, and should be placed away for future use. 



12 MANUAL ON THE 



PRESERYING VEGETABLES. 

In selecting vegetMes for preserving, it is positively important 
tliat they should be fresh from the vine or stalk. If withered or 
commenced to decay they should be (discarded. 

For preserving they require boiling much longer than to fit 
them for ordinary use on the table. A very good guide is to boil 
them until the water assimies a milky appearance. 



PRESERVING MILK. 

In preserving milk, we do not propose to preserve it for months 
or years, but merely to keep it sweet for 2-t to 48 hours lenger than 
it will naturally keep, or Icag enough to enable its shipment from 
a greater distance to market, or to hold it sweet long enough in 
hot weather to enable it to furnish all its cream, which it is a well- 
known fact it will not do when soured in twelve to twenty hours 
after milking. It is, however, perfectly practicable to preserve 
milk sweet and in a natural condition for a week or more for sea 
voyages, &c., by using more of the powder, according to direc- 
tions given upon another page, and with each package. 

Milk, when to be used as a beverage, should, immediately after 
milking and straining, be placed in ice-water, and stirred until 
effectually cold, then bottled and c®rked tight, and kept in cold 
water: this is done for the purpose c»f more speetiily expelling the 
animal heat from it, and preventing the action of the air upon it. 
You will find it much better than milk cooled gradually and ex- 
posed to the air for a few hours, for it degenerates very rapidly 
upon exposure to the air. 

Milk for forming cream and making butter should be poured into 
shallow pans, giving much surface and little depth. 



PRESERVATION OF FRUITS. 13 



3IEECTI0NS FOR PEESEEVING FEUITS, &c., 



WITH THE 



AMEEIOAN FEUIT-PEESEEVING POWDEES. 



As we have already stated, these powders are compounded and 
irepared in numerous packages for the various kinds of fruits, 
egetables, butter, &c. Some of these packages, however, for cer- 
ain kinds of fruits, &c., contain two separate combinations, 
powders) one of which is in blue paper, and must be dissolved in 
, given quantity of boiling water, according to directions accom- 
>anying it, and is only intended as an auxiliary, and never to be 
ised by itself for preserving said articles. In all our directions it 
3 known by t^^e name of Preserving Liquid. 

Fil£«nsr and Sealing the Jars or Cans. 

This we have already given on a preceding page, but again givo 
t for reference in the following directions : 

Glass jars must always be annealed or tempered, by placing them 
a warm water, before filling with hot fruit. 

Fill the jars entirely full, covering the fruit with syrup ; let it 
et until cool or nearly cold, when it will have settled from one 
lalf to one inch, then wet a piece of white writing paper with the 
Dreserving liquid, or with brandy or alcohol, and place it" upon 
he surface, then pour one fourth to one half inch of melted 
American Fruit Wax over it ; also dip a piece of paper in the 
^ax and tie over the mouth of the jar to keep out dust and insects ; 



14 ^lANUAL ON THE 

let the jar set quiet until tlic wax cools and hardens, then re- 
move it to a dry, cool place. Glass jars are better to he kept in 
a dark place. 

Be it fally understood in the following directions : — that the 
Preserving Powder and Liquid to be used is that prepared and 
dh'ected for the specified kind of fruit, &c. 

Strawberrie§. 

Take three pounds (three quarts) of fresh berries, add to them 
three quarters of a pound of white sugar, or enough to sweeten to 
Buit your taste, and one ounce of Preserving Powder; put all into 
the preserving kettle, and cook slowly for ten to twelve minutes, 
then skim out the berries and put them into any kind of wide- 
mouth vessels, leaving space enough to hold all the syrup ; boil 
the syrup five to ten minutes longer, then pour it boiling hot over 
the berries, filling the jar full ; lot set to cool, then cover with wax 
as we have already di^rected. 

AifiotBacr Metlaod. 

Take two pounds (two quarts) of ripe, but not over ripe, berries, 
and pack them as closely as possible, without mashing them, into a 
suitable jar, filling it nearly full. Then take two more quarts of ripe 
or over ripe berries : add to them one pound of white sugar, or 
enough to sweeten to taste, and one ounce of Preserving Powder ; 
put them into the preserving kettle and cook for ten to fifteen 
minutes, or until the juice flows freely, then remove and express 
all the juice from the berries ; return the juice and boil it from five 
to ten minutes longer, then pour it boiling hot over the first quart 
of berries, entirely covering them, and using all the juice, even if 
you must remove some of the berries to make room for it ; let 
cool, then treat as before directed. 

Strawberries can only be preserved without cooking as above, 
by the aid of this Preserving Powder, and they retain their na- 
tural color, flavor, and condition more perfectly than by any other 
known method. 

The cooked berries from which the juice was expressed may be 



PEESERVATION OP FEUITS. 15 

used as jam, by re-cooking and sweetening to taste, and may bo 
kept in tumblers or any other convenient vessels. Cover with wax 
as directed above. 

Another and Cheaper Method. 

Take six pounds (six quarts) of good berries, add to them one and 
a half pounds of white sugar, or enough to sweeten to taste, one 
ounce of Preserving Powder, and one tablespoonful of Preserving 
Liquid ; put into tlie preserving kettle and cook slowly for ten to 
twelve minutes, then carefully skim out the berries so as not to 
break them, and place them in ajar or other wide-mouth vessel, 
leaving space enough to hold all the juice ; boil the juice from fivo 
to ten minutes longer, then pour it boiling hot over the berries, 
entii'eiy covering them and using all the juice ; let cool, and then 
treat as above directed. 

The above is a very cheap and good method, fully equal to or- 
dinary canned fruit. 

To preserve strawberry syrup add one ounce of Powder and one 
Jablespoonful of Preserving Liquid to each gallon ; bottle and cork 
tight, and keep in dry cool place. 

Note. — lu adding more sugar to the fruit than we direct above 
or in the following, you will increase the quantity of Preserving 
Powder and Liquid as follows : 

One ounce of the Preserving Powder by itself is intended and 
sufficient to preserve four pounds of fruit and sugar. 

One ounce of the Powder and one tablespoonful of the Preserving 
Liquid is intended and sufficient to preserve eight pounds of fruit 
and sugar. 

Ra§pberrie§. 

Take three pounds (three quarts) of fresh berries, add to them 
three quarters of a pound of white sugar, or enough to sweeten to 
suit your taste, and one ounce of preserving powder ; put into the 
preserving kettle, wilh half a wineglassful of water t ) prevent 
,he fruit from scorching ; boil over a quick fire from two to four 
minutes, then pour the berries and juice into a suitable jar and 
Teat as before directed. 



16 " MANUAL ON THE 



Anotlier Method. 

Take two pounds (two quarts) of ripe, but not over ripe, berries, 
and pack tbem as closely as possible without mashing them into a 
euitable jar, filling it nearly full ; then take two more quarts of 
fresh and fully ripe berries, and add to them one pound of white 
sugar, or enough to sweeten to suit your taste, and one ounce 
of Preserving Powder ; put them into the preserving kettle, with 
half a wineglassful of water, and cook slowly for ten to fifteen 
minutes, oruntilthe juice flows freely, then remove and express 
all the juice from the berries ; return the juice and boil it briskly 
from five to ten minutes longer ; then pour it boiling hot over the 
first quarts of berries, entirely covering them, and using all the 
juice, even if you must remove a few of the berries to" make room 
for it ; let cool, then treat as before directed. 

Raspberries thus preserved retain all their natural rich color, 
flavor, and appearance, and cannot be equalled by any other 
method. 

The cooked berries from which the juice was expressed may be 
made into jam as directed for strawberries. 



Asiotlier and Clieaper Metliod. 

Take six pounds (six quarts) of good fresh berries, add to them 
one and a half pounds of good white sugar, or enough to sweeten 
to taste, one ounce of Preserving Powder, and one tablespoonful 
of Preserving Liquid ; put into the preserving kettle, with a wine- 
glassful of water ; boil over a quick fire from two to four minutes, 
then pour the berries and juice into a suitable jar, and treat as be- 
fore directed. 

For raspberry syinip add one ounce of Powder and one table- 
spoonful of Preserving Liquid to each gallon. 

JBlackt>errie§. 

Take three quarts of fresh berries, fully ripe, add to them three 
quarters of a pound of white sugar, or enough to sweeten to taste, 
three quarters of an ounce Qf Preserving Powder, and two tea- 



J 



«1 



PRESERVATION OF FRUITS. 17 

spoonfuls of Preserving Liquid ; put into tlie preserving kettle and 
boil over a slow fire from ten to fifteen minutes, then pour into a 
suitable jar, filling it full, and treat as directed for other fruits. 

Blackberries may be preserved without cooking by treating the 
same as directed for strawberries or raspberries, adding three 
quarters of an ounce of Preserving Powder and two teaspoonfulfl 
of Preserving Liquid. 

AiioOser Metliod. 

Take six pounds (six quarts) of fresh, ripe berries, add to them 
one and a half pound of white sugar, or enough to sweeten to 
taste, one ounce of Preserving Powder, and one tablespoonful of 
Preserving Liquid ; cook slowly until they boil from ten to fifteen 
minutes, then remove into a suitable jar and treat as directed. 

For blackberry syrup add one ounce of Powder and one table- 
spoonful of Preserving Liquid to each gallon. 

Blackberries are very desirable boiled into a jam; in doing so 
add one ounce of powder and one tablespoonful of Preserving 
Liquid to each eight pounds of fruit and sugar, and treat as 
directed. 

Whortleberries or HucIUeberries. 

Take six pounds (six quarts) of ripe berries, add to them one 
and a half pounds of sugar, one ounce of Preserving Powder, and 
one tablespoonful of Preserving Liquid ; put into the preserving 
kettle, with a teacupful of water to prevent scorching ; boil briskly 
from five to ten minutes, then remove into suitable jars. 

To preserve them without cooking, pack four pounds of ripe 
berries closely into a suitable jar, then make enough syrup to fill the 
interstices and cover them, by adding one and a half pounds 
of sugar to enough juice of the same kind of fruit ; add to 
this syrup one ounce of Powder and one tablespoonful of Preserv- 
ing Liquid, and boil it from ten to fifteen minutes ; then pour it 
boiling hot over the benies, filling the jar full, and using all the 
syrup : then treat as we direct for other fruits. 

"Water may be used to make syrup as above, but juice of the 
same kind of fruit is always the best. 



18 MANUAL ON THE 



Elderberries, 



■ 



Elderberries, although not generally used, or any use made of 
them, make good pies, and for that purpose demand a good price 
in large cities. 

They may ba preserved with those Powders in the same manner 
as directed for strawberries and raspberries. 



Cirapes. 



mer Bi 

m 



Take six pounds of ripe and sound grapes, add one and a half 
pounds of sugar, or more if desirable, and one ounce of Pre- 
serving Powder, and one tablcspoonfal of Preserving Liquid ; cook 
slowly until thoroughly scalded through, then remove the fruit into 
suitable jars, leaving room for all the syrup or juice ; boil the 
syrup from five to ten minutes longer, then pour it boiling hot over 
the fruit, filling the jar full, and using all the syrup. Or if you 
prefer, you may boil grapes and syrup together from ten to fifteen 
minutes, or until done to suit you. 

Grapes may be kept in bunches without cooking them in the fol- 
lowing manner : 

Pack four pounds of ripe and sound (bunch) grapes as closely a3 
possible, without mashing them or breaking the skin» into a suit- 
able jar, then take enough juice from the same kind of grapes to 
cover them, and add to it one and a half pounds of white sugar. 
one ounce of Preserving Powder, and one tablcspoonfal of Pre- 
serving Liquid ; boil the juice, &c , from ten to fifteen minutes, then 
pour it boiling hot over the grapes, filling all the interstices and 
covering the fruit, and using all the juice : then wax, &c., as we 
direct. 

Red and Slack Currants. 

Take two pounds of ripe currants and pack them as closely a3 
possible without mashing them into a suitable jar; then take 
enough juice from the same kind of currants to fill all the inter- 
stices and cover them, and add to it one to one and a half pounds 
of sugar and one ounce of Preserving Powder ; boil this syrup 



PRESERVATION OF FRUITS. 19 

briskly from ten to fifteen minutes, then pour it boiling hot 
over the currants in jar, filling the jar full, and using all the 
syrup. 

Currants thus preserved retain their natural color, flavor and ap- 
peai'ance unimpaired. 

Anotlier Metliod for Red and Black Currants. 

Take three pounds of ripe currants, three quarters to one pound 
of white sugar, and add one ounce of Preserving Powder ; boil 
Blowly for five to ten minutes, then remove into suitable jar, and 
treat as we have directed. 

Another and cheaper method for red and black currants, when 
it is not desirable to retain all of their color, also for unripe 
currants and for white currants : Take six pounds of currants, add 
two pounds of sugar, one ounce of powder, and one tablespoonful 
of Preserving Liquid ; boil slowly from five to ten minutes, then 
remove into suitable jar and treat as we have directed. 

For currant juice add one ounce of powder and one tablespoonful 
of liquid to each gallon. 

When it is desirable to retain their natural rich red or high color, 
use the powder alone, at the rate of one ounce to four pounds of 
fruit and sugar. 

Gooseberries. 

Take six pounds of ripe berries, add one and a half to two 
pounds of sugar, one ounce of Preserving Powder, and one table- 
spoonful of Preserving Liquid : put into preserving kettle, with 
a little water to prevent their scorching ; cook Oriskly until tho- 
roughly scalded through, or boiled from ten to. fifteen minutes, 
then pour into suitable jar, filling it full. 
Another method to preserve them without cooking : 
Take four pounds of ripe berries, and pack them closely into a 
suitable jar, filling it nearly full ; then dissolve two pounds of 
sugar in water (or, better, juice of the same kind of fruit) enough 
to make enough syrup to cover them ; add to this syrup one ounce 
Preserving Powder and one tablespoonful of liquid 



20 MANUAL ON THE 

Byrup from ten to fifteen minutes, then pour it boiling hot over tho 
berries, filling the jar full, and using all the syrup, then cover with 
wax, &c., as before directed. 

Craiitoerrie§. 

Take six pounds of sound berries, two pounds of sugar, (or more 
if desirable,) one ounce of Preserving Powder, and one table- 
Bpoonful of Preserving Liquid ; put into the preserving kettle with 
enough water to cover them ; boil briskly from ten to fifteen mi- , 
nutes, then remove into vessels, and treat same as we direct fori 
other fruits. 

CranbeiTies may be preserved in large vessels without cooking ] 
them, as follows : 

Pack any quantity of sound berries as closely as possible with- 
out mashing or bruising them, filling the vessel full, or very nearly 
full ; then make enough syrup to fill all the interstices and entirely 
cover them, by dissolving sugar in water, at the rate of six pounds 
to each gallon of water ; add to this syrup one ounce of powder 
and two tablespoonfuls of Preserving Liquid to each gallon ; boil 
> the syrup from ten to fifteen minutes, then pour it boiling hot over 
\ the berries, being careful to entirely cover them with syrup. 
\ If stored in jars, run wax on the surface, AS before directed ; if 
W casks or barrels, bung them tightly, and store away in a dry 
Cool place. 

When wanted for use they may be stewed in the syrup, "with 
enough sugar added to make them suited to your taste. 

Uliubarb. 

Strip and cut into blocks one half to one and a half inches long, 
or prepare in your favorite manner ; add sugar to sweeten to taste, 
or you may add but very little, or none at all, to suit your own 
convenience and pleasure ; put into preserving kettle, and add 
water to nearly cover it ; then add one ounce of Preserving Pow- 
der and one tablespoonful of Preserving Liquid to each eight 
pounds of fruit and sugar : cook slowly until thoroughly scalded 
through, then remove into jars, and treat as directed for other 
fruit. 



PKESEEVATION OF FRUITS. 21 



Tomatoes. 



Scald and remove the skin, then put into the preserving kettle, 
and add one ounce of Preserving Powder and one tablespoonful 
of Preserving Liquid to each eight pounds of tomatoes ; boil 
briskly, and enough to reduce them to about half their original bulk ; 
they should be kept boiling from the time they commence until 
done ; stir them well, that the Preserving Powder may thoroughly 
permeate or pass through them ; when done, put into vessels, and 
treat same as we direct for fruits. 

Tomatoes should never be cooked in old or much-worn tin 
kettles ; nor should they be stirred with an iron spoon, unless it 
be well galvanized, owing to their strong tendency to corrode me- 
tallic vessels, &c. 

They may be kept in glass, earthen, or stoneware vessels of any 
size, and used therefrom as wanted from time to time, without 
danger of their fermenting by the exposure. 

Orange and Lemon or Lime Juice. 

Add one ounce of Preserving Powder and one tablespoonful of 
Preserving Liquid to each gallon; thoroughly mix by stirring, 
then bottle and cork tight, and store in a dry cool place. 

For marmalades, add one ounce of powder and one tablespoonful 
of lic^uicl to each eight pounds of marmalade, including fruit and 
BUgar, and thoroughly mix by stirring while boiling, then treat as 
we direct for fruits. 

Cherries. 

Take two quarts of ripe cherries, with their seed in, and pack 
them as closely as possible without mashing them into a suitable 
jar ; then take two more quarts of ripe cherries, and express all 
the juice from them ; either by cooking until the juice flows more 
freely, or otherwise to suit yourself; to this juice add one pound 
of wtdte sugar, and one ounce of Preserving Powder ; boil it from 
ten to fifteen minutes, then pour boiling hot over the first quart 



/ 



22 MANUAL ON THE 

of cherries, filling the jar full, and using all the juice; let cool, 
then wax and tie up same as directed for other fruit. 

The pulp from which the juice was expressed may be added 
with fresh cherries, and preserved in either of the following 
etyles : 

Another, prepare three quarts of cherries in your usual manner, 
either with seed in or not, add three quarters of a pound of whito 
fiugar, and one ounce of Preserving Powder ; boil from ten to fif- 
teen minutes, or until done to suit you, then remove into jars, &c. 

Another and Cheaper Metlaod. 

Prepare six pounds of cherries in your usual manner ; add one 
and a half pounds of sugar, one ounce of Preserving Powder, and 
one tablespoonful of Preserving Liquid ; boil from ten to fifteen 
minutes, or until done to suit you, then remove into jars, &c. 



Plum§ and CTage§. 



i 



To six pounds of plums or gages, add one and a half pounds of 

\ sugar, one ounce of Preserving Powder, and one tablespoonful of 

\ Preserving Liquid ; add water to form enough syrup with the 

\sugar and juice, to cover them ; cook slowly until thoroughly 

JBcalded through, then remove the fruit into a suitable jar; boil the 

syrup from five to ten minutes longer, then pour it boiling hot 

over the fruit. Wax, &c., same as for other fruit. 

Plum? and gages may also be preserved, retaining more of their 
rich color, by adding one ounce of Preserving Powder to each 
four pounds of fruit and sugar, without any of the Preserving Li- 
quid ; then treat substantially as directed above. 

Note. — Peaches, pears, apples, quinces, and pineapples, being 
firmer and dryer fruits, require more cooking, and the addition of a 
little water, (or what is much better, and should always be used when 
fruit is plentiful, the juice of the same kind of fruit,) to form with 
their juices and the sugar, enough syrup to fill the interstices and 
cover them ; also some kinds, in fact most plums and gages, require 
the addition of juice or water, and will bear and require more 
cooldng than small fruits. 



PRESERVATION OF FRUITS. 23 



Maple Sugar Syrup. 



M Heat the syrup to the boiling point, then add one half ounce of 
Preserving Powder and one tablespoonful of Preserving Liquid to 
each gallon ; stir and boil for two or three minutes, and then pour 
into jars or jugs and cork tight, and pour wax over as directed for 
fruits. 

Peaches, Apricots, and Nectarines. 

Select good, ripe, and sound fruit, prepare in "your usual style, 
and add one fourth pound of white sugar to each pound of fruit ; 
dissolve the sugar in enough water or peach juice, so that sugar, 
water, and the juice of the fruit, will makd enough syrup to fill 
the interstices and cover the fruit ; add to this syrup one ounce of 
Preserving Powder and one tablespoonful of liquid to each eight 
pounds of fruit and sugar ; then put fruit and syrup into the preserv- 
ing kettle, and cook slowly until thoroughly scalded through ; then 
remove the fruit into suitable jars, and boil the syrup from five to 
ten minutes longer, or until boiled down to suit you ; then pour 
it boiling hot over the fruit, filling the jar full, and using all the 
syrup. Wax and treat as before directed. 

Peaches, apricots, and nectarines, are very desirable, and may 
be preserved in their natural conditio^, with their seeds in them, 
and their skins on. The seed and skin imparts a decided spice and 
flavor to them, but one rather pleasant and agreeable to us, and, 
we feel encouraged, will prove so to most people ; and if so, they 
may be preserved in this manner, at little cost of time and trouble 
in preserving them. 

To preserve them in this manner, make enough syrup to cover 
them, by dissolving six pounds of sugar in one gallon of water, (or 
you may vary the amount of sugar to suit you by using from four 
to eignt pounds to the gallon of water; ; put this syrup into the 
preserving kettle, and add one ounce of Preserving Powder and 
one tablespoonful of Preserving Liquid to each eight pounds of 
fruit and sugar ; drop the fruit in, and cook slowly until the 
fruit is scalded through, but not enough to break the skins. 
To guard against this, however, it would be well to pierce them 



24 MANUAL ON THE 

with a needle before cooking them- Then remove the fruit into 
jars or other suitable vessels ; boil the syi'up briskly from ten to 
fifteen minutes, then pour it boiling hot over the fruit, filling the 
jar full, and using all the syrup ; then treat as we direct for other 
fruits. 

Pears and Apples. 

Treat the same as directed for peaches, using the Preserving 
Powder expressly intended and directed for them. 

Qumees. 

Prepare in your usual manner, add one fourth to one half pound 
of white sugar to each pound of fruit ; dissolve the sugar in enough 
water, so that sugar, water, and juice of the fruit will make 
enough syrup to fill the interstices and cover the fruit ; add to this 
fiyrup one ounce of Preserving Powder and one tablesj)oonful of 
Preserving Liquid to each eight pounds of fruit and sugar ; then 
put the fruit and syrup into the preserving kettle, and cook slowly 
until the fruit is thoroughly scalded through, and until it is made 
tender and desirable ; then remove the fruit into suitable jars ; 
boil the syrup from five to ten minutes longer, or until it is boiled 
down to suit yon, then pour it boiling hot over the fruit, filling the 
jar full, and using all the syrup. Wax and treat as du'ected for 
other fruit. 

Pineapples. 

Treat the same as directed for quinces, using the Preserving 
Powder and Liquid intended and directed for them, at the rate of 
one ounce of powder and one tablespoonful of liquid to each eight 
pounds of fruit and sugar. 

Sauces. 

In making peach, pear, apple, quince, and other sauces, it is 
only needful to cook them enough to reduce them to sauce, then 
add, and thoroughly mix by stirring, one ounce of the powder and! 



PRESERVATION OF FRUITS. 25 

one tablespoonful of liquid to eight pounds, as for the respective 
fruit, to preseiTe it ; add the powder while boiling. 

In this manner you will have at least one third more sauce, and 
of a much better flavor than when made by boiling away bo 
much. 

For marmalades, add Preserving Powder and Liquid same as 
directs for sauce. 

To I?Iake Fruit Syrups. 

Express the juice from small juicy fruits, and add to it one pint 
of water, and three or four pounds of w^hite sugar to each quart ; 
dissolve the sugar, and mix by heating all to the boiling point ; add 
Preserving Powder according to the kind of fruit and directions 
given ; strain, bottle, and cork tight, and keep in a dry cool place. 

Some may consider blackberry syrup improved by adding one 
ounce of good brandy to each quart of syrup. 

For peach, pear, pineapple, quince, and all firmer and dryer 
fruit-syrup : 

Express the juice, and add to it one and a half pints of water 
and three or four pounds of white sugar to each quart ; dissolve 
the sugar in the water and boil it, then add the juice, and one 
ounce of Prezerving Powder, according to the fruit ; skim, strain, 
bottle, and keep in a dry cool place. 

To make Simple Syrup. 

To make light syrup, add two pounds of good white sugar and 
the white of one egg to one quart of boiling water. 

To make heavy syrup, add four to six pounds of sugar and the 
white of one egg to one quart of boiling water ; simmer for three 
or four minutes ; add one ounce of powder to each gallon ; skim, 
strain through flannel, bottle and cork tightly, and keep in a dry 
cool place. 

Cream Syrup. 

Takeof/resA cream^ one pint, fresh milk, one pint, fine-powdered 
loaf sugar, t^yo to three pounds; beat the sugar with the milk, and 



26 MANUAL ON THE 

the whites ot two eggs ; then mix the cream ; then add the desired 
fruit-flavor to taste ; add one ounce of Preserving Powder (for 
milk) to each gallon ; bottle, and keep in a cool place. 



PEESERVING VEGETABLES. 

Vegetables for preserving must be fresh from the vine or stalk j 
if withered or commenced to decay, they must not^be used, and they 
require more cooking than to fit them for ordinary use. 



DIRECTIONS FOR PRESERVING VEGETABLES. 

CJreen ISeaiig and Peas. 

Strip from the pods, weigh them, and add one ounce of Pre- 
serving Powder to each five pounds ; add enough water to cover 
them, and boil briskly for one hour longer after they are done 
enough for table use ; then remove into wide-mouth jars and let 
cool ; then place a piece of writing paper on the surface, and pour 
one half inch of melted American Fru't Wax over it ; also, dip a 
piece of paper in the wax, and lie over the mouth of the jar, to 
keep out dust and insects. Store in a dry cool place. 

Green Corn. 

Strip from the cob, weigh, and add one ounce of Preserving 
Powder to each five pounds ; add enough water to cover, and boil 
briskly for one hour and a half longer after it is ready for use on 
the table; then put into jars, and treat same as directed for beans 
and peas. 



PRESERVATION OP FRUITS. 27 



"Weigh, and add one ounce of Preserving Powder to five pounds, 
and enough water to cover ; boil briskly for half an hour longer 
after it is done enough for table use; then put into jars, and treat 
Bame as directed above. 

Cider. 

Cider, to preserve sweet, or at any attained flavor desired, add 
all of one package of Preserving Powder to each forty gallons of 
cider, and thoroughly mix, or at the rate of one ounce to six 
gallons. 

It is better to previously dissolve the powder in one gallon of 
cider, then add and mix. 

Cider is best kept in glass, earthen, or stone jugs, to be tightly 
corked ; but can be kept in wooden vessels by bunging tight, and 
Btoring in a dry cool place. 

Cider preserved as above will be pale, and what is called still or 
quiet cider. 

To make it into champagne or sparkling cider, take five gallons 
of cider, one quart brandy, and one and three quarter pounds 
white sugar: dissolve, and thoroughly mix, and let it stand for 
two weeks, then fine with one gill of skimmed milk : bottle, 
tying the corks down tight, and keep in a cool place. 

This will open very brisk, almost equal to champagne. 

Or make into champagne cider as follows : 

Take seven gallons good older, one quart brandy, five quarts 
genuine champagne wine, one gallon of milk, and two ounces of 
bitartratc of potassa ; mix, and let stand for a short time, and 
bottle while fermenting. 

A very good imitation* champagne. 

Cider, to be pres3rved sweet, must be perfectly cleared of all 
the pomace and sediment. 

Wj give th3 fjlbwing directions for fining cider, wine, &c. 

R3l1 win33 ar3 g^nerdlly fined wi.h th3 whites of eggs, in tho 
proportion of three or four to 9ach barrel ; they must ba well 



28 MANUAL ON THE 

beaten to a froth, with about one gill of water, and afterwards 
mixed with a little of the wine before adding them to the liquor: 
thoroughly mix by stirring. m\ 

Cider may be fined as directed above. ^ 

White wines are generally fined with Russian Isinglass, in the 
proportion of one ounce to the hogshead, to be dissolved in ona 
and a half pints of water, and thinned with some of the wine be> 
fore adding. 

This is very good, but expensive. 

"We also give the following inexpensive method, which comes 
recommended, as follows : 

Draw the cider, &c., into a barrel which has but one head or 
bottom in it, with a faucet near the bottom, and sift into each 
barrel from one to three ounces pulverized lime, which will cause 
every impmity to settle, then draw the cider oS into clean barreU 
or bottles. 

Butter. 

After the butter is made and thoroughly worked, ready for salt- 
ing, mix with the salt to be used half an ounce of Preserving 
Powder and one ounce of white sugar to each pound of butter ; 
work this combination into the butter in the usual way, but more 
thoroughly than salt is usually worked in, then pack as solid as 
possible in earthen, stone, or wooden vessels, but if wood is used, 
first soak it well with salt water, and line it before the butter is put 
in with a cotton or linen cloth, saturated with salt water, to pre- 
vent the wood from imparting a taste to the butter, and lay a 
cloth, saturated with salt water, upon the surface, and cover it 
with fine salt, tnen cover the vessel as nearly air-tight as con- 
venient. 

Butter thus put down will keep perfectly sweet for any desired 
length of time, and in warm climates. 

If desired, the quantity of sugar may be doubled, and most 
people would consider the flavor of the butter improved by so 
doing. 

If the butter is to be sent into a very hot climate, it is advisable 
that the firkin should be inclosed in another convenient tub or 
cask, leaving the space of an inch or more on all sides of the 
butter firkin, which should be filled with dry rock salt. 



PEESERVATION OF FKUITS. 29 



L<ard. 

When lard is put down for family use it may be rendered perma- 
nently sweet by adding to it, ten minutes betore pouring into pota 
or jars, one fourth ounce of this Preserving Powder to each pound 
of lard, and covering the surface with two thicknesses of cotton 
cloth, thoroughly saturated with salt water, and covering the pot 
or jar as nearly air-tight as convenient. After the powder is added 
the lard should be thoroughly stirred before it is put into the jars. 

Milk. 

Contained in the package of powder for milk, butter, &c., there 
is a small package of powder intended as an auxiliary for presery- 
ing milk. 

Dissolve the contents of this small package in two and a half 
ounces, or five tablespoonfuls, of boiling water; bottle, cork tight, 
and label, "Preserving Liquid for Milk. " 

Add one teaspoonful of this liquid and half a teaspoonful of 
Preserving Powder (for butter) to each gallon of milk before the 
animal heat is expelled from it ; dissolve and mix by stirring. 

This will hold milk sweet long enough for all ordinary purposes, 
or long enough to enable its shipment a long distance to market. 

To preserve it for a longer or shorter time, add one teaspoonful 
of the liquid and more or less of the powder to each gallon, ac- 
cording to the directions accompanying the package. 

Note. — For ordinary family use, and in all cases where it is not 
Important to preserve all the color of high colored fruits, you 
will gain satisfactory results from using one ounce Preserving Pow- 
der and one tablespoonful Preserving Liquid to each eight pounds 
of fruit and sugar, instead of one ounce of powder alone, as we 
have in most cases directed. 

Fruits thus preserved are equally as good as ordinary canned 
fruit. 

Such fruits as we have directed to be preserved without cooking, 
by using the powders aloAe, may also be done by using one ounce 



30 MANUAL ON THE, 

of powder and one tablespooufal of liquid for each eight pounds of 
fruit and sugar. It will be cheaper, but not quite so good iu color. 



Arc tliese Powders Elealtliful ? 



J 



To the thousands who will, no doubt, notwithstanding our former 
assertions, ask, or desire to know if they are healt/iful, or in any 
way injurious to JiealtJi, we will unequivocally say that they aro 
heaWifiily and in no way more injurious than salt or sugar, and that 
they are not only as healthful, but fully as essential to health in the 
use of fruits and vegetable substances as salt is in animal sub- 
stances. 

To claim for these powders medicinal virtue, when used in con- 
nection with fruits, &c., we feel would do no good, in fact impedo 
their introduction for family use. Yet to those who are already 
aware that all vegetable, animal, or mineral substances, when 
concentrated, are more or less medicinal, and have effect upon tho 
system, we would say they are purely antiseptic, in the same man- 
ner that salt, sugar, or vinegar are antiseptic, and have compara- 
tively no other effect upon a healthful system than to assist the 
food to remain quiet until the juices shall be able to digest it, while 
in cases of dyspeptics, and those of feeble digestive organs, they 
must prove an advantage rather than otherwise, in so far as hold- 
ing the fruits or other vegetable matters, when eaten in too great 
quantities, to remain quiet, and not to sour and ferment, as they 
are liable to do, before they can be digested. 

Fruits and all fresh vegetables arc healthful and beneficial in 
moderation, but in over doses they are liable to sour and effervesce 
and occasion dyspepsia, diarrhoea, dysentery, cholera morbus, 
and other excitements well known as prevalent during fruit 
and vegetable seasons; and in such cases, allow us to suggest, 
that antiseptics are not only preventatives but cures. 



In Conclusion, we ask your fullest confidence, and that you will 
give these invaluable antiseptic powders a trial, and for that pur- 



PRESERVATION OF FRUITS. 31 

pose, to tliose who prefer not to invest so much as fifty cents for a 
fall package, we will, upon receipt of fifteen cents, send, 
postage paid, by mail, to any part of the United States, a small 
sample, enough for trial upon a few pounds of fruit, and when 
you have thus tried them, and become fully aware of their merit, we 
kindly ask you to make the fact known to your immediate friends 
and thereby help us to more speedily and thoroughly introduce 
them, and eff"ect the sanitary reform. 

Liberal discounts offered to dealers and those ordering by the 
dozen or gross. 

All orders and communications must be addressed to 

L. P. WORRALL, General Agent, 

No. 1G5 Chambers Street, 

New York City. 



INDEX. 

i Pagk 

American Fruit-Preserving Powders.— Patent 3 

Remarks and Description * 5 

S avin g o f S ugar \\\\ 7 

Quality of Fruit 3 

Quantity of Sugar required \[[[ 8 

Heating ttie Fruit .'..'.'. 9 

Preserving Kettles '.'.'.'.'. 9 

Jars and Cans 9 

Filling Jars 10 

Corking or Sealing the Jars. 10 

American Fruit Wax 11 

Preserving Vegetables 12 

Preserving Milk 12 

Strawberries, to Preserve 14 

Raspberries. 15 

Blackberries 16 

Whortle or Huckleberries IT 

, Elderberries 13 

Grapes 18 

Currants 18 

Gooseberries 19 

Cranberries 20 

Rhubarb 20 

Tomatoes 21 

Orange, Lemon, or Lime Juice 21 

Cherries 21 

Plums and Gages 22 

Maple Sugar Syrup 23 

Peaches, Apricots and Nectarines 23 

Pears and Apples 24 

Quinces 24 

Pineapples 24 

Sauces 24 

To make Fruit Syrups • 25 

Simple Syrup 25 

Cream Syrup 25 

Preserving Vegetables 26 

Green Beans and Peas 26 

Green Corn 26 

Asparagus 2T 

Cider 2T 

Butter 28 

Lard 29 

Milk 29 

Are these Powders Healthful ? 30 



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